Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 30 guests only.
Menu Information
Chilled pork shabu-shabu
| Menu Info | Parboiled and chilled pork served with tare sauce. |
|---|---|
| Ingredients | Pork |
| Cooking | Boil |
Tofu
| Ingredients | Tofu |
|---|
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Ingredients | Seafood, Sea grape |
| Cooking | Raw |
Diced steak
| Menu Info | Meat diced into cubes and grilled. |
|---|---|
| Ingredients | Ishigaki beef |
| Cooking | Bake/Roast |
Fried shrimp dressed with mayonnaise
| Menu Info | A dish of shrimp breaded and fried, dressed with mayonnaise. |
|---|---|
| Ingredients | Shrimp |
| Flavor | Mayonnaise |
| Cooking | Deep-fry |
Food dressed with vinegared soybean paste
| Menu Info | A dish of seafood, seaweed or vegetables dressed with vinegared miso. |
|---|---|
| Ingredients | Seafood |
| Flavor | Miso |
| Cooking | Dress |
Champuru
| Menu Info | An Okinawan dish made by stir-frying various ingredients with tofu, egg, and pork. |
|---|---|
| Ingredients | Pork, Hen's egg, Tofu |
| Cooking | Stir-fry |
Seafood futomaki sushi rolls
| Menu Info | Sushi rice and various seafood, etc. rolled in a sheet of nori seaweed and cut into pieces. |
|---|---|
| Ingredients | Nori, Vinegared rice |
| Cooking | Cut, Roll |
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
|---|
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)